Eggplant parmesan, unbreaded, with olive-oil-fried eggplant

Slice the eggplants; do not purge them with salt.

Fry the eggplant slices in batches in plenty of good olive oil in a heavy pan over medium-low heat, without disturbing them so they brown.

Set the oven to bake at 375.

Crush whole canned tomatoes to a chunky texture with a pastry cutter and season with salt to taste.

Weight the frying eggplant with a press or pot lid to speed moisture loss; add oil whenever the eggplant looks dry.

As each slice is browned on both sides and soft, move it into the baking skillet and add fresh slices to the pan.

Layer tomato, chunks of mozzarella and basil over the eggplant, seasoning the eggplant with a little salt; repeat, making sure sauce coats everything between layers and no bare eggplant is on top.

Turn off the heat under the last eggplant and let the pan's residual heat finish it; it is done when a press leaves an indentation that does not spring back.

Finish with a layer of tomato, a final layer of mozzarella left uncovered to bubble and brown, and a layer of Parmesan.

Bake at 375 about half an hour, shorter or longer depending on browning.

Finish with more Parmesan, fresh basil and a little of the best olive oil; rest until the eggplant is set before eating.